By Joshua Tosin Ogunsakin 
The Federal Competition and Consumer Protection Commission (FCCPC) has warned Nigerians to be cautious about harmful and adulterated foods currently in circulation, stressing that such products pose severe health risks to millions across the country.
The warning was issued during a one-day sensitisation campaign held in Jos, Plateau State, where the commission sought to raise public awareness on food safety, fair trade, and consumer protection.
Speaking at the event, the Executive Vice Chairman of the FCCPC, Olatunji Bello, reaffirmed that the commission is legally mandated to safeguard the welfare of consumers and ensure fair competition in all sectors of the economy.
Bello, represented by the Director of Quality Assurance and Development, Dr Nkechi Mba, emphasised that food is not merely a consumable product but a fundamental human right that must be protected.
He said, “The issues of food quality standards, safety, and fair business practices are more pressing than ever, but we continue to witness alarming trends like the forceful ripening of fruits using harmful chemicals such as calcium, which are highly toxic to humans; carbide, which contains trace amounts of arsenic and phosphorus, both of which are highly toxic to humans.
“There is also the adulteration of food products with dangerous additives and preservative chemicals such as bromate, Sudan red colourant, sniper, formalin, among others.
“Improper handling and contamination across the food value chain, from farm to table, such as poor storage conditions, unhygienic environment, poor waste disposal, exposure of foodstuffs to flies, insects and rodents, etc, is also an issue.
“These practices not only endanger the lives of millions of Nigerians, but they also erode consumer trust and sabotage the integrity of our food systems.
“The FCCPC, as the apex consumer protection body in Nigeria, has the statutory mandate to promote consumer interests, ensure fair market practices, and prevent exploitative or dangerous conduct in all sectors of the economy, including the food and agricultural sector,” he said.
In her contribution, the Assistant Chief Laboratory Technologist at NAFDAC, Evelyn Garba Pofi, cautioned that the use of calcium carbide and other chemicals in food processing is extremely dangerous.
She said, “Using calcium carbide causes serious health challenges and health risks to the consumers. Among these health challenges are that it can cause cancer of the kidney and that of the liver, cancer of the skin, mouth problems, rashes, and a whole lot of health problems.”